San Marzano Marinara Sauce

can of San Marzano

An article from the New York Times convinced me to try San Marzano peeled whole tomatoes to make Marinara sauce. These tomatoes from Italy’s Sarnese Nocerino Area, close to the famous Mount Vesuvius volcano, are sweeter and more flavorful than American ones. I tried their recipe, but couldn’t resist tweaking it to make it my own improved version. I found the ingredients at Trader Joe’s.

garlicIngredients:

  • 1 28-ounce can whole San Marzano tomatoes
  • ¼ cup extra-virgin olive oil
  • 7 garlic cloves, peeled and thinly sliced
  • 1/2 onion, finely chopped
  • 8 crimini mushrooms, quartered and sliced
  • A few shakes of crushed red pepper flakes
  • 1 teaspoon sea salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • A few grinds black pepper
  • 14 oz can artichoke hearts, drained and sliced.

Pour the can of tomatoes into a blender and blend a few seconds.

fried garlic mushroomsHeat the oil in a skillet until it shimmers. Add garlic, onion, seasonings and mushrooms. Fry until onions are soft and garlic is yellow. Stir in the artichoke hearts.

Stir in the pureed tomatoes. Swish the can with 1/4 cup water and swish in the blender, then stir into the tomato sauce.

sauceCover skillet and cook for 15 minutes, stirring occasionally.

Mix it with pasta or make it a day ahead for the next day’s pasta.

For red linguine with prawns, I grilled the prawns, then mixed with sauce and pasta and grated a bit of Parmesan on top. You could also fry the prawns with the garlic and onion, then remove them while cooking the rest of the sauce, and add them in later.

linguini with prawns

 

Fantastically Fresh Tomato Sauce

DSC03130This is truly the best tomato sauce I have ever tasted. The recipe comes from our Roman airbnb house guest, Cinzia. She made it simply with fresh tomatoes, sliced onion, olive oil and a few basil leaves. I added a bit of garlic, bay leaf and fresh oregano. We used Phat Beet’s farmer’s market tomatoes along with some dry farmed tomatoes from Monterey Market here in Berkeley. But it would be good even with grocery store tomatoes.

Makes 2 cups sauce:

8 ripe medium tomatoes

1 Tb olive oil

1/3 medium onion, sliced. We used a purple onion.

½ tsp kosher salt to taste

3 cloves garlic

1 bay leaf

5 leaves of fresh oregano

10 small leaves basil (or 4 large leaves, cut up)

???????????????????????????????Fill a medium pot half-way with water and bring to a boil. Wash the tomatoes and de-stem them using a paring knife, then plop them into the boiling water. Boil for 3 minutes, and then drain in a colander to cool a few minutes.

???????????????????????????????While cooking the tomatoes, slice the onion.

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While tomatoes are cooling, pour oil into the same pot, heat a minute, and then add sliced onion and salt. Stir with a wooden spoon over medium heat until onion softens. Mince the garlic and stir in.

DSC03134Put tomatoes in a food processor with a steel blade, and pulse until the tomatoes become liquefied.

DSC03139Stir tomatoes into onions. Let sauce cook for a few minutes, and then add bay leaf and fresh basil and oregano. If you are using large basil leaves, tear them up first. Cover pot and let cook for 20 minutes, stirring occasionally.

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Seven Vegetable Lasagna

This lower-fat lasagna is filled with delicious veggies, 7 in all if you use  Eggplant Marinara I put in fresh picked young squash when I made it in late summer.

Ingredients

1 recipe of Eggplant Marinara sauce (In a hurry or just too tired to do all that? Add one cup sliced mushrooms and 2 tsp. fresh basil to 2 jars of sauce.)

½ package lasagna noodles

One head of spinach or a 10 oz bag of spinach or 1 pound bag of frozen spinach

4 small zucchinis and/or Mexican white zucchinis

2 Tb olive oil

14-oz. can of artichoke hearts

16 oz container ricotta cheese (Calabro is the best brand)low fat is lower in calories but full fat is so creamy

2 eggs

3 Tb. minced Italian parsley

12 oz. low moisture, low fat mozzarella cheese, grated

8 oz. Parmesan cheese, grated

Directions:

Wash spinach well and remove  long stems. Microwave it in a covered container for 1 minute until just wilted. If using frozen spinach, microwave until defrosted. Press cooked spinach through a sieve to drain, then squeeze by handfuls and place in a bowl or casserole.

Slice squash thinly and saute in batches in olive oil with a sprinkle of salt. Drain artichoke hearts well and slice in quarters, then saute for a few minutes.Mix with spinach.

zucchini-spinach-and-artichoke-hearts-in-pan

Cook lasagna noodles according to package directions. Add 1/4 cup cooking water to homemade sauce. The starch in the water will help emulsify the sauce. In a colander, drain noodles well and rinse with cold water. Line up noodles flat on smooth kitchen towels. This will prevent them from sticking together.

lasagna noodles on towel

Mix ricotta with beaten egg and parsley. Grate Parmesan and Mozzarella cheeses and mix together in a bowl.

Spread marinara sauce on an 8 x 11 oiled baking pan.

Place lasagna noodles over sauce.

Spread ½ of the prepared ricotta over noodles

Place half of the artichoke hearts, zucchini and spinach mixture over the ricotta.

veggie layer on lasagna

Cover with sauce and noodles, then top with rest of ricotta, vegetables, remaining sauce,  and mozzarella, and Parmesan cheese.

Bake in 375’ over for 45 minutes, until cheese is bubbly and browning on top. Let cool before serving. Garnish with fresh basil. It’s even better the next day!

out-of-the-oven

Eggplant Marinara


eggplants roasted with peppers

Rich with eggplant, mushrooms and tomatoes, spicy with Italian sausage,  garlic and pepper, and fragrant with Italian herbs, this marinara sauce is ideal for pasta or Lasagna. It’s got 1/2 teaspoon red pepper for a nice heat but if you are sensitive to spiciness, just put in 1/4 teaspoon. There are two ways to make this marinara: with chopped oven-roasted globe eggplant, or sliced Italian eggplant. You could even use both for an extra helping of vegetables. I roasted the mushrooms to bring out their earthy flavor.

I took a tip from The Breakaway Cook Eric Gower, and added ground dried mushrooms for umami, (Japanese for savory deliciousness), which wonderfully expands and rounds out flavors.

Along with my homegrown herbs, I add a fresh bay leaf. I pick them when I get the chance to hike in the hills around Berkeley and Palo Alto. Their aroma brings me memories of my youth hiking and biking those hills. Just be careful about leaving them in too long – the fresh ones are very strong and can overpower the sauce, making it bitter. Just leave it in about 15 minutes. You can substitute 2 dried bay leaves and leave them cooking in the sauce until ready to use.

Serves 8 (with pasta)

3 links turkey Italian sausage or vegetarian sausage. (optional)

1 Tb olive oil

1 onion, chopped fine

1 Tb  salt (to taste)

½ tsp. red chili flakes. Less if you don’t want it spicy

5 cloves garlic, crushed and minced

3 Tb minced fresh oregano OR  1 Tb dried oregano

1 tsp. minced fresh rosemary

1 tsp. minced fresh thyme or 1/2 tsp dried thyme

1/2 tsp dried tarragon

1 tsp dried basil

several grinds black pepper

2 green bell peppers and 2 red bell peppers. (can substitute 3 cups frozen or 2 cups jarred roasted red peppers)

1 small (6 oz) can tomato paste

¼ cup red wine (If you don’t have red, then substitute a dry white)

2 lbs or 14 large soft Roma tomatoes (substitute 48 oz can of crushed tomatoes (Cento brand is best) and 24 oz diced tomatoes

1 Tb sugar to taste

1 fresh bay leaf or 2 dried bay leaves

3 dried Shiitake mushrooms

1 large or 2 medium roasted globe eggplant  and/or  4 Italian eggplants, cut in rounds and quartered

1 cup quartered mushrooms: use about 12 medium crimini mushrooms or 7 criminis and 1 large Portobello mushroom, or whichever combination you dream up. If criminis are not available you can use regular white mushrooms.

1  14-oz can artichoke hearts, quartered

1 tsp fresh tarragon

I bunch (1/4 cup minced) fresh basil

Italian eggplant method: Roast or barbecue eggplant and peppers. Discarding ends, slice eggplant into rounds, then quarter the rounds.

peppers and eggplants

Globe Eggplant Method: Pierce globe eggplant with a fork, and roast in a heavy oiled baking pan in 425’ oven for 1 hour until it collapses.  Roast red and bell peppers  for the last ½ hour alongside the eggplant. Roast mushrooms for 15 -12 minutes until soft. You can roast the vegetables a day ahead of time.

You can also barbecue the eggplant peppers and mushrooms.

While eggplant is roasting and cooling, make the rest of the sauce.

Slice, quarter and brown sausages and drain the fat.

onions

Cook onion and salt in olive oil over low heat, covered for 20 minutes until it softens and is translucent.

onions and spices

Add chili flakes, garlic, dried basil, oregano, rosemary, thyme, tarragon, and black pepper. cook over medium heat for about 5 minutes until herbs release their fragrance. If using frozen bell pepper, add them now. Add browned sausages.

Add tomato paste, then fill tomato paste can with water then stir in the tomato paste that has stuck to the can. If using canned tomatoes, add them and rinse out the cans with a bit of water and add it to the onions.

If using fresh Roma tomatoes, halve them and scoop out seeds and fibrous ribs.

 

 

 

 

 

 

 

 

 

Pulse tomatoes in food processor until desired consistency is reached. I did mine on the chunky side. Stir into tomato paste and herb mixture. Add sugar to balance the acidity of the tomatoes.

If using chopped Italian eggplant, add it to sauce.

If using globe eggplant, scrape it out from the peel and mince it. Stir it into the sauce. Peel the bell peppers and mince them, then add to the sauce.

Quarter crimini mushrooms and chop Portobellos and mix in the sauce.

Grind the dried mushrooms until pulverized in a clean coffee grinder or spice grinder. Stir into sauce.

Add 1/4 cup wine and sip some on the side…

 

 

 

 

 

 

 

If using roasted bell peppers, stir them into the sauce.

Stir well and let simmer for an hour. You can make this in a crock pot and let it simmer for several hours.

Add quartered artichoke hearts and fresh tarragon for last 10 minutes of cooking. Just before serving over pasta or making lasagna, stir in fresh basil and cook a couple of minutes.